HAM & VEGGIE CASSEROLE
I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.
Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.
HAM AND VEGETABLE CASSEROLE
This recipe for a ham and vegetable casserole is delicious, easy to make and takes the left over ham to a brand new dimension. My family loved it!
Provided by Carol
Time 45m
Number Of Ingredients 14
Steps:
- In a saucepan, bring the potatoes, carrot, celery and water to a
- boil. Reduce heat; then cover and cook about for 15 minutes or until the vegetables are tender. Drain.and set aside
- In a large skillet, saute the ham, green pepper and onion in 3
- tablespoons butter until tender. Add to the potato mixture. Transfer
- to a greased 1-1/2-qt. baking dish.
- In a large saucepan, melt the remaining butter; stir in flour until
- smooth. Gradually add the milk, salt and pepper. Bring to a boil;
- cook and stir for 2 minutes or until thickened. Reduce heat; add
- cheese and stir until melted.
- Pour over the ham mixture. Sprinkle with bread crumbs. Bake,
- uncovered, at 375° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 291 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 17 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1011 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHEESY HAM AND VEGGIE CASSEROLE
This is a quick and easy dish to make. I substitute turkey ham for the ham and tastes just as good and it's better for you. This dish freezes well. I make two and stick one in the freezer for another meal. I have a child that refuses to eat vegetables, but she ate them this time!Enjoy!
Provided by Greta 2
Categories One Dish Meal
Time 45m
Yield 6-7 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package instructions.
- Drain pasta.
- Stir together diced ham, vegetables, salt and pepper .
- In a 2 qt.casserole sprayed with cooking spray : layer 1/2 pasta, ham/veggie mixture, then the other 1/2 pasta.
- Pour soup evenly over all.
- Top with bread crumbs and sprinkle on a little paprika.
- Bake at 350 degrees for 35 minutes.
Nutrition Facts : Calories 642.4, Fat 18.4, SaturatedFat 9.6, Cholesterol 74.1, Sodium 2348.4, Carbohydrate 82.6, Fiber 6.9, Sugar 2.5, Protein 36.3
HAM AND VEGETABLE GRATIN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.
Nutrition Facts : Calories 392 calorie, Fat 51 grams, SaturatedFat 8 grams, Cholesterol 41 milligrams, Sodium 710 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 15 grams
HAM, HASH BROWNS & VEGGIES CASSEROLE
I had a TON of left-over ham from Easter, and needed to make something with it. I used the items from my freezer, refrigerator & pantry, and came out with this concoction!
Provided by NELady
Categories One Dish Meal
Time 1h15m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.
- Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).
- Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.
- Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.
- Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.
Nutrition Facts : Calories 546.6, Fat 25.3, SaturatedFat 10.2, Cholesterol 70.1, Sodium 2611.6, Carbohydrate 52.2, Fiber 7.5, Sugar 4, Protein 30.6
ONE-POT HAM AND VEGGIE PASTA
This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
- Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
- Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g
VEGGIE NOODLE HAM CASSEROLE
This saucy main dish is really quite versatile. Without the ham, it can be a vegetarian entree or a hearty side dish.-Judy Moody, Wheatley, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions; drain. In a large bowl, combine soups and milk; stir in the noodles, corn, vegetables, ham, parsley, pepper, salt and 3/4 cup of cheese. , Transfer to a greased 13x9-in. baking dish. Cover and bake 45 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes or until bubbly and cheese is melted. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with remaining cheese the last 5 minutes.
Nutrition Facts : Calories 312 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 828mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
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